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Vegan Lentil Mushroom Stew

A creamy, savory, and nutrient-packed stew that's quick and easy to make in one pot.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Vegan
Calories: 240
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 cup lentils Use brown or green lentils for the best texture.
  • 2 cups vegetable broth
  • 1 cup mushrooms, sliced
  • 1 onion, chopped
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 teaspoon thyme
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 2 cups spinach (optional) Stir in just before serving until wilted.

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat.
  2. Add the onions, garlic, carrots, and celery, and sauté until softened, about 5 minutes.
  3. Stir in the mushrooms and cook for another 3-4 minutes.
  4. Add the lentils, vegetable broth, thyme, cumin, salt, and pepper. Bring to a boil.
  5. Reduce heat and simmer for 25-30 minutes, or until lentils are tender.
  6. If using, stir in the spinach just before serving until wilted.
  7. Serve hot and enjoy!

Notes

Make sure to taste as you go for perfect seasoning. This stew keeps well in the fridge for 5 days, or freeze portions for up to 3 months. Serve with crusty bread or over rice.